SHRIMP SCAMPI WITH BROCCOLI

When I was young, I worked at a resort in the Poconos on the weekends. The way they made Shrimp Scampi was to simply let peeled shrimp sit in very large vat of warm garlic butter until an order came up. After many years of high-end cooking, I realized that wasn’t such a bad method after all—unless you were interested in living past the age of fifty. In this version, quick-broiled shrimp and broccoli, in a butter-free lemony, garlicky sauce spiked with fresh oregano, is every bit as good. Serves 4

1. Preheat the oven to 450°F. Line a baking sheet with foil.

2. Lay the broccoli in a single layer on the prepared baking sheet. Drizzle ½ tablespoon of the olive oil over the broccoli, and season it generously with salt and pepper. Roast the broccoli until it starts to become tender, about 6 minutes.

3. Meanwhile, season the shrimp with salt and pepper to taste.

4. Remove the baking sheet from the oven. Turn the broiler on high. Scatter the shrimp on top of the broccoli. Broil until the shrimp are just cooked through and the broccoli is tender and beginning to brown, 5 to 6 minutes.

5. While the shrimp are cooking, heat the remaining 1½ tablespoons olive oil in a medium nonstick sauté pan over medium heat. Sauté the garlic in the hot oil until fragrant, about 2 minutes.

6. Meanwhile, place the cornstarch in a medium bowl, and whisk in the lemon juice and chicken broth.

7. Whisk the cornstarch mixture into the garlic and bring to a simmer. Add the oregano and continue to cook the sauce, whisking constantly, until it has thickened, about 1 minute. Season with salt and pepper to taste.

8. Arrange the shrimp and broccoli on a serving platter. Spoon the sauce generously over them, and serve.